Spiced Gujarati Kadhi with Buttermilk and Fenugreek
A tangy and fragrant yogurt-based curry infused with fenugreek and mustard seeds, perfect for pairing with rice. This indian-inspired vegetarian (gluten free) ready in about 35 minutes pairs plain yogurt, water, gram flour (besan) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups plain yogurt
- 2 cups water
- 3 tbsp gram flour (besan)
- 1/2 tsp turmeric powder
- 1 tsp salt
- 2 tbsp ghee
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 dried red chili
- 1/8 tsp asafoetida (hing)
- 1 tsp fresh ginger, julienned
- 8 leaves curry leaves
- 1 green chili, slit lengthwise
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: In a large bowl, whisk together 2 cups plain yogurt and 3 tbsp gram flour until smooth and lump-free. Add 2 cups water, 1/2 tsp turmeric powder, and 1 tsp salt; mix well.
- Step 2: Pour this mixture into a saucepan and simmer over medium heat, stirring frequently to prevent curdling, for 10-12 minutes until slightly thickened.
- Step 3: In a small pan, heat 2 tbsp ghee over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds; fry until mustard seeds pop and fenugreek turns golden, about 1 minute.
- Step 4: Add 1 dried red chili, 1/8 tsp asafoetida, 1 tsp julienned fresh ginger, 8 curry leaves, and 1 slit green chili to the tempering. Sauté for 30 seconds until fragrant.
- Step 5: Pour the tempering into the simmering kadhi and stir well. Continue cooking for 2 more minutes to combine flavors.
- Step 6: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed basmati rice.
Equipment for this recipe
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Frequently asked questions
How long does Spiced Gujarati Kadhi with Buttermilk and Fenugreek take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spiced Gujarati Kadhi with Buttermilk and Fenugreek?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep plain yogurt from drying out.
Can I substitute ingredients in Spiced Gujarati Kadhi with Buttermilk and Fenugreek?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Gujarati Kadhi with Buttermilk and Fenugreek for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spiced Gujarati Kadhi with Buttermilk and Fenugreek gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
